Chocolate Pralines
Makes Pralines CookiesIngredients
* | 1/2 cup light brown sugar |
* | 1/2 cup granulated sugar |
* | 1/4 cup heavy cream |
* | 2 tablespoons unsalted butter |
* | 3/4 cup chopped pecans |
* | 2 ounces semi-sweet chocolate chips |
Instructions
1 | Line a large baking sheet with parchment paper or aluminum foil and set aside. |
2 | Combine the brown sugar, granulated sugar, heavy cream and butter in a large heavy saucepan and cook over medium-high heat, stirring, until the sugars have dissolved, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238F degrees to 240F degrees on a candy thermometer, 3 to 4 minutes. |
3 | Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes. Spoon onto the prepared baking sheet, spreading with the back of a spoon to form a thin layer of uniform thickness. Cool completely and then crumble as needed for Emeril's Warm Chocolate Praline Tart (See Recipe Index). |
Notes
Alternatively, make individual pralines by dropping the hot praline mixture by the spoonful onto the prepared baking sheet, let cool, and then remove with a thin knife.Source
Chef Emeril Lagasse, from "Emeril's Delmonico", 2005 William Morris